Contributed by: Annie Klemke
Ingredients
1/4 cup of sugar
1/4 cup rice wine vinegar
1 ginger root, peeled and thinly sliced
2 tablespoons vegetable oil
1 red onion, chopped
2 small red chili peppers, very thinly sliced
1/4 pound shitake mushrooms, stems removed and chopped
4 cloves of garlic, chopped
1 1/2 pounds medium shrimp, deveined and tails off
salt and freshly ground pepper
1 head iceberg lettuce, cored and quartered
Directions
Combine sugar, vinegar, and ginger into s small pot and bring to a boil, dissolve suar and turn off heat, reserve.In a skillet heat the oil over medium-high heat.
Saute the onions, chili peppers, mushrooms, and garlic 3 to 4 minutes, then add shrimp and toss for 3 to 4 more minutes until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.
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